Here’s a seventeenth century recipe for a classic pear pie. Packed full of sugar and spice, it’s also rosewater-iced, which sounds nice…
This rather tasty-sounding, early C20th recipe for stewed quinces is simplicity itself.
Monica talks about her interest in historical food and orchard cookery, shares her favourite fruit recipes and offers biffin-making tips.
This C19th recipe is for a classic version of baked apples, scorched on the top, then slow-stewed in sweet wine.
This C18th recipe for portable, dried vinegar poses a lot more questions than it answers, the main one being: why?
In which I re-post a selection of how-to articles that will help you get the best from your apple and pear harvests this autumn.
This C17th method for making cherry, prune or damson leather offers a useful means of preserving your glut of orchard fruits.
The earliest recipe for a ‘summer pudding’ that I’ve found so far results in a very different dish to the bright pink bread-dome we’re used to.
In which I see if I can uncover the origins of the classic chilled fruit-and-bread dessert.
Here’s a recipe for a tasty-sounding batter pudding that will make good use of your redcurrant glut, should you happen to have one.